I’m addicted to almond butter! It’s my favorite healthy fat, but is so expensive here in Spain and also is hard to find a healthy almond butter, they’re usually made with refined sweeteners or oils, so I decided to make it at home and oh my god! I should make it before!
Homemade almond butter is much more affordable and you only need one ingredient: almonds, that’s all! You can use raw or roasted almonds to make this delicious nut butter. I prefer to roast almonds at h0me, but feel free to buy unsalted roasted almonds if you want.
I’m going to show you how to make raw and roasted almond butter in this recipe/video, but you can also mix both, just place some raw and roasted almonds in the food processor and blend until you get a creamy paste.
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How To Make Almond Butter
- Prep: 30 mins
- Total: 30 mins
- 2 10-ounce or 300 g jars 1x
- Gluten Free, How-Tos
- American
- Vegan
Servings 2 10-ounce or 300 g jars 1x
How to make almond butter. In this recipe I’m going to show you how to make raw or roasted almond butter at home. Only one ingredient needed!
Ingredients
- 4 cups raw, unsalted almonds (600 g)
Instructions
- Preheat the oven to 355ºF or 180ºC.
- Place half of the almonds in a baking dish and roast them for about 10 minutes or until golden brown. Roasted almonds have a more intense flavor and are easier to blend. You can also use store-bought roasted almonds if you want.
- When the almonds are roasted, let them cool down.
- First, we’re going to make the raw almond butter. Place the raw almonds in a food processor and blend for about 20 to 25 minutes or until you get a creamy consistency. Raw almonds are more nutritious, but raw almond butter takes a little longer.
- When the butter is ready, store it in a glass sealed container at room temperature.
- Now we’re going to make the roasted almond butter. Place the roasted almonds in the food processor and blend for 5 to 10 minutes until you get a creamy paste. Store this one in a glass sealed container as well.
- And your homemade almond butter is ready to eat! Almond butter lasts months. Keep it at room temperature and use it to make sweet or savory recipes, smoothies or as a healthy snack with Medjool dates.
Nutrition
- Serving Size: 1 tbsp (15g)
- Calories: 82
- Sugar: 0.6g
- Fat: 7.1g
- Saturated Fat: 0.5g
- Carbohydrates: 3g
- Fiber: 1.8g
- Protein: 3g
Did you make this recipe?
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Made it l! Easy and yummy!
★★★★★
Hi Sheila! So glad you enjoyed it 🙂
Worked great! Tasted wonderful. So happy that I can leave it unrefrigerated!
Hi Kim! I’m so happy to read that 🙂
Question..can this be made in a blender and if so is there an adjustment to the time?
Hi Ann! You could make it in a powerfull blender, like a Vitamix. Just blend until you get a paste. The time may vary depending on the blender you’re using 🙂
how many calories in the almond butter? Cant wait to try your recipe!
Hi Jerri! 1 tbsp of almond butter has around 98 calories 🙂
Ever try to make pistachio butter? With raw or roasted?
Hi Jill! No, I haven’t tried it, but I think it should work 🙂
Hi! I started making raw almond butter but I don’t think my food processor can handle it. Does anyone know what will happen if I roast this kind of almond meal interim stage and then continue blending? Will it make almond butter or dry out the almond meal?
Hi Hope! I’ve never tried it, so I can’t help you. Sorry!
Do the almonds have to be skin free?
I seem to be able to buy shelled, but they have the brown skin round them.
Thank you x
Hi Karen! As you can see in the video, we used unpeeled almonds, but you can also use skin-free almonds if you want. Have a nice day!
Just made my first batch of nut butter – so easy and delicious!
★★★★★
Hi Harriet! I’m so glad you liked it 😀